Homemade mayonnaise on milk: recipe

Mayonnaise is one of the most popular French cuisine sauces. It is served with soups, salads are seasoned, meat and fish dishes are diversified and decorated. With it, bake meat, vegetables, fish, add to baking and all kinds of marinades.

Homemade milk mayonnaise has several advantages over a store-bought product or sauce made with eggs. They rarely and exclusively add yolks to such a dressing. Homemade mayonnaise in milk is often made with quail eggs, and this is very important for a healthy diet.

Cooking it is quite simple - observe the required ratio of eggs, milk and butter. You can easily experiment with the rest of the components, creating new options for such a refueling each time.

Cooking principles

Always use only fresh, high-quality products. Subject to this condition, the most delicious mayonnaise is obtained. The next important rule is that the products should be of the same temperature, therefore, put them in advance from the refrigerator in order to heat them up.

Vegetable oil

If you are planning to make mayonnaise from milk and vegetable oil, then consider that it is best to prefer olive cold pressed. Typically, homemade cooking uses refined sunflower oil. This almost does not affect the quality of mayonnaise and practically does not change its taste.

Milk

The most suitable is homemade fatty milk. Although due to his lack, the usual pasteurized with a maximum percentage of fat content is also suitable. At the same time, the homemade should be boiled beforehand, while the packaging with the store milk must be laid out for heating on the table.

Eggs

If you are going to make mayonnaise from milk and eggs, then keep in mind that the latter may be chicken or quail. The main condition is that they must be fresh. If we talk about chicken eggs, it is best to take homemade ones with a yolk of a saturated color, in which case the dressing will differ in a pleasant shade. Before use, be sure to wash the shell with a soda warm solution. This will allow her to be disinfected.

Cooking features

Mustard adds pungency to mayonnaise. It is used both finished and in the form of a dry powder.

In addition, vinegar or lemon juice is ideally added to give the mayonnaise a slight acidity. Lay salt and sugar for taste.

Before preparing mayonnaise in milk, whisk dishes and products should be warmed to room temperature. The container should not be too wide. The size must be calculated so that the whisk, lowered into it, completely captures the entire mass. You can beat with a mixer and blender at maximum speeds. Manual beating is not suitable for making large quantities of mayonnaise.

Often, a base is prepared for this sauce: milk is made with flour or starch. In this case, the temperature regime should also be observed. Brewed mass should be thoroughly cooled. This is necessary so that its temperature coincides with the other components.

Homemade mayonnaise in milk is used not only in the form of dressing. It is suitable for making excellent marinades for meat and fish. It can be added to the dough, however, if indicated on the recipe. It can be a wonderful base for any sauce. In taste characteristics, it is not inferior to anything similar to the purchased product. At the same time, its useful properties and quality are much higher, since there are no preservatives in this dressing. When properly stored in the refrigerator, mayonnaise can be stored for up to 10 days.

Egg-free mayonnaise with milk

We will need the following ingredients:

• half a glass of milk;
• half a lemon;
• a glass of non-aromatic sunflower oil;
• half a teaspoon of boiled fine salt;
• a spoonful of not powdered, ready mustard.

Cooking:

1. We preheat the milk in advance to 20 ° C.
2. Dip the lemon in boiling water, having stood for 1 minute, take it out, squeeze the juice. Using gauze or a sieve, filter to separate the pulp.
3. Combine butter with milk in a glass of a blender. Add the finished mustard, salt and pour over the lemon juice.
4. Put a whisk of a blender in a glass, then beat. Mayonnaise is ready!

Mayonnaise with yolks in milk

The necessary ingredients for the preparation of such mayonnaise in milk at home:

• 0.25 cup vinegar;
• 3 yolks;
• 10 g of fine sugar, you can powder;
• well-refined vegetable oil - 350 ml;
• baking soda and salt;
• 6 teaspoons of mustard powder.

Cooking:

1. Drain the yolks into a small bowl. To them add a small pinch of soda, dry mustard and milk. Pour salt and sugar, mix everything thoroughly.
2. Place the container on the stove, warm the mixture on the smallest fire to 80 ° C. Remove from the burner, let stand for 15 minutes.
3. Beating the cooled mass with a blender, a trickle, slowly pour in vegetable oil into it. After the mayonnaise is emulsified, add vinegar to it, whisk again with a mixer.

Quail Egg Mayonnaise

To prepare such mayonnaise from butter, milk and quail eggs, we need the following ingredients:

• milk - 75 ml;
• 6 quail eggs;
• 150 ml of highly purified sunflower oil;
• juice of a quarter of a medium lemon;
• half a teaspoon of sugar;
• incomplete spoon of cooked mustard.

Cooking:

1. Pour butter and milk into the blender bowl. Whisking, bring the mixture to uniformity.
2. Pour the eggs into a small bowl. We add mustard to them, add sugar and ½ tablespoons of salt. Gradually adding lemon juice, beat for about a minute.
3. Now proceed to the milk mixture. Constantly whipping, we introduce egg mass into it with a thin stream.
4. The resulting mayonnaise is put in a resealable container and put in the refrigerator for storage.
   

Powdered milk cider vinegar sauce

This is a very interesting recipe for mayonnaise in milk. The ingredients we need:

• 4 full spoons of milk powder;
• half a glass of cold water;
• spicy mustard, ready - 2 tsp;
• a spoonful of sugar;
• 2 tablespoons 6% apple cider vinegar;
• ½ cup refined oil;
• ¼ tablespoons of turmeric.

Cooking:

1. Mix powdered milk with turmeric and granulated sugar in a glass of blender. Dilute the mixture with cool water. We add a little salt, mustard to it and, whisking, bring it to homogeneity.
2. Slowly adding ¼ of the prepared oil, thoroughly beat everything with a blender.
3. Controlling the density of the sauce, we introduce the remaining oil in the same way. Remember that mayonnaise will become much thicker when cooled.
4. Now add the vinegar and again thoroughly whisk.

Mayonnaise with starch and milk

This homemade milk mayonnaise recipe is also quite simple. The following ingredients will be required:

• a spoonful of starch;
• ½ cup vegetable oil and homemade milk;
• ½ tsp ready-made hot mustard;
• juice from ¼ lemon;
• ½ tablespoon of sugar.

Cooking:

1. Pour half the cooked milk into a bowl, we breed starch in it. Stir well, while avoiding the formation of lumps.
2. Pour the remaining milk into a small saucepan, bring to a boil over high heat.
3. Thoroughly stirring the hot milk, pour a little starch mixture into it. We warm the base with a little heat until it thickens. The finished mass should resemble jelly.
4. We remove the pan, cover the brewed base with a film.
5. After cooling the starch mass to 25 ° C, add a little salt, add lemon juice, mustard and sugar and beat thoroughly.
6. In the resulting mixture, gradually pour all the oil, constantly whipping.
   

Mayonnaise with flour and milk

Ingredients:

• 130 g of flour;
• 3 cups of milk;
• 3 tablespoons of lemon juice;
• 8 tablespoons of olive oil;
• 2 tablespoons of salt;
• 50 g of sugar;
• 3 tbsp. l finished mustard.

Preparation of this mayonnaise in milk:

1. Pour flour into an unenameled small saucepan. Add about half of the milk and mix everything, avoiding the appearance of lumps. Pour the second half of the milk, carefully mix the mixture, and then put on a small fire. Bringing to a boil, we lower the heating power and boil, constantly mixing, until thickened. After that, cool the mixture.
2. Pour oil into a narrow, deep bowl. We put mustard in it, add sugar and salt, pour lemon juice, whisk for 2 minutes with a mixer.
3. Gradually add the cooled mixture. At the same time, pour no more than ¼ part of the mass at a time. Mayonnaise is ready.

Mayonnaise with walnuts and milk

It is also quite easy to make mayonnaise in milk. The ingredients we need:

• a glass of peeled walnuts;
• half a glass of refined oil;
• half a spoonful of finished mustard;
• ½ tablespoon of salt;
• 3 tbsp. l lemon juice;
• ½ cup low-fat milk;
• 2 tablespoons of sugar;
• a large clove of garlic.

Cooking:

1. Dry a little in the pan kernels of the nut. Cool, then grind the blender into crumbs. The smaller it is, the better.
2. Pour the nut crumbs into a glass of a blender, after which it is mixed with sugar. Add the prepared mustard, slightly add. Add 3 tablespoons of milk and gradually introduce vegetable oil into it, whipping the mixture with a blender.
3. Having received the mass, add the garlic clove crushed through a press, pour evenly with lemon juice. We continue to beat, introducing gradually the remaining milk.

Vegan mayonnaise

If you want to make mayonnaise without milk at home, try this simple and tasty recipe. Ready sauce turns out to be quite liquid. It quickly exfoliates, therefore, it should be spent immediately. Otherwise, the mass should be thoroughly beaten the next time you use it. It is suitable as a base for sandwiches and various dressings.

For a similar recipe for mayonnaise, you need to prepare the following set of products:

• half a glass of soy milk;
• 1 cup rapeseed oil;
• a pinch of mustard and salt;
• 1.5 tablespoons of lemon juice.

Cooking:

1. For starters, mix milk with lemon juice. Whisk everything with a blender for 30 seconds.
2. Without ceasing to whisk, add oil slowly, mix until the mass thickens. Add the rest of the ingredients. Try the prepared sauce and, if necessary, add other seasonings.
   

Avocado Mayonnaise

It is worth noting that you can use some fruits and different vegetables for a vegan sauce. An avocado with an oily structure is best suited for this purpose. Only soft fruits are recommended.

The following list of products should be taken for cooking:

• 2 tablespoons of lemon juice;
• avocado;
• a spoonful of sugar;
• sea ​​salt;
• pepper and black salt;
• 310 g almonds;
• 2 tablespoons of olive oil;
• water.

Cooking:

1. Soak almonds in water and remove for 2 hours. Remove the peel after a while, as it will be slightly bitter. Peel the avocado and remove the stone.
2. Put avocados and nuts in a blender and chop. Add the rest of the ingredients and mix until a homogeneous mass is obtained. Add water in order to achieve the desired consistency, and mix again. Hold for a while before serving in the refrigerator.

Coconut Milk Sauce

This is another version of the sauce without the use of animal products. At the same time, coconut milk gives the product an unusual flavor. Prepare the sauce for about 15 minutes.

For such a recipe, you need to take the following set of products:

• 0.6 cups of coconut milk;
• a glass of cashews;
• 4 tablespoons of apple cider vinegar;
• a teaspoon of dry mustard and salt;
• half a glass of water;
• half a spoon of lemon juice;
• 2 tablespoons of thickener.

Cooking:

1. Start by soaking nuts for 3 hours. After this time, drain the water and dry the nuts. Combine them with 1/3 of coconut milk. Add mustard, 1 tablespoon of vinegar, salt and lemon juice. Mix everything, then clean for 5 hours in the refrigerator.
2. Grind the nuts with the addition of the remaining vinegar, milk and water. Add thickener and other ingredients.
3. Whisk with a blender for two minutes. The result is 2.5 glasses of sauce.

Cooking tricks

The density of mayonnaise is directly proportional to the amount of oil that was used in the preparation. Try to add it gradually, in which case the consistency of the filling will be much easier to adjust. If the mayonnaise is too rare, add a little oil. Too thick dressing can always be diluted with milk.

If the mass is stratified or not whipped, add a little mustard and salt to it. Beat 2 yolks in a separate bowl. Having achieved uniformity, gradually enter the “unsuccessful” mayonnaise when whisking.